Peking Steak Salad
Marinated strips of sirloin steak, stir-fried and served warm on a bed of mixed greens with Asian-flavored plum vinaigrette. Try this! Serve with wonton chips: crispy fried wonton skins seasoned with sesame salt (sesame seeds crushed with kosher salt). Signatures - Peking Steak Sandwich: Prepare beef and dress greens as directed. Layer beef strips on a sesame bun. Top with a small amount of greens. Try this! Serve with wonton chips: crispy fried wonton skins seasoned with sesame salt (sesame seeds crushed with kosher salt). Signatures - Peking Steak Sandwich: Prepare beef and dress greens as directed. Layer beef strips on a sesame bun. Top with a small amount of greens.
Yield: 24 servings
| || |
1. Slice steaks into 1/4-inch strips. Place in utility pan. Add Peking Marinade; toss to coat. Cover and refrigerate at least 2 hours and no longer than 8 hours.
|Beef Loin, Top Sirloin Butt Steaks, Boneless, 1 inch thick (IMPS/NAMP 1184A)||6 pounds|
|Peking Marinade||1 cup|
| || |
2. In bowl toss lettuce mix, cabbage, bell pepper, bean sprouts, green onions and cilantro. Cover and refrigerate.
|Baby lettuce mix||4 1/2 pounds|
|Napa cabbage, thinly sliced||2 1/4 pounds|
|Red bell pepper, thinly sliced||2 1/4 pounds|
|Bean sprouts||1 1/2 pounds|
|Green onions, sliced||1 1/2 pounds|
|Cilantro leaves||3 cups|
| || |
3. For each serving, to order: In bowl toss 8 ounces greens mixture with 1/4 cup Plum Vinaigrette and 3/4 ounce noodles. Mound greens mixture on center of plate.
In nonstick skillet, in 1 teaspoon oil, stir-fry 4 ounces steak strips. Place strips around base of greens mixture. Garnish with 1 teaspoon sesame seeds.
|Plum Vinaigrette||6 cups|
|Rice stick noodles, fried||1 1/2 pounds|
|Vegetable oil||1/2 cup|
|Sesame seeds, toasted||1/2 cup|
|Peking Marinade:|| |
Peking Marinade: In bowl mix hoisin sauce, garlic, ginger, five-spice powder, salt and pepper until thoroughly blended. Cover and refrigerate. Yield: 1 cup.
With motor running, add peanut oil and sesame oil in a thin stream; blend until emulsified. Cover and refrigerate. Yield: 6-1/4 cups.
|Hoisin sauce||3/4 cup|
|Garlic, minced||1/4 cup|
|Ginger, grated||1/4 cup|
|Chinese five-spice powder||1/4 cup|
|Ground black pepper||1 1/2 teaspoons|
|Plum Vinaigrette:|| |
Plum Vinaigrette: Into processor or blender, measure honey, lime juice, plum sauce, vinegar, mustard, ginger, salt and pepper; blend until smooth.
|Honey||1 1/2 cups|
|Fresh lime juice||1 1/2 cups|
|Chinese plum sauce||1 1/4 cups|
|Cider vinegar||6 tablespoons|
|Dijon-style mustard||1/4 cup|
|Ginger, grated||3 tablespoons|
|Ground black pepper||3/4 teaspoon|
|Peanut oil||1 1/2 cups|
|Oriental sesame oil||6 tablespoons|
Nutrition information per serving: 634 calories; 29 g fat(6 g saturated fat; 10 g monounsaturated fat); 70 mg cholesterol; 743 mg sodium; 64 g carbohydrate; 4.8 g fiber; 30 g protein; 11.6 mg niacin; 0.8 mg vitamin B6; 1.5 mg vitamin B12; 4.4 mg iron; 33.2 mg selenium; 5.3 mg zinc; 133.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.